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This Year, Do A little Better Than "Out Of The Can"

Homemade Cranberry Sauce Courtesy Of Local Montville Mom, Diana R. Thanks Diana!

As our family has grown beyond my husband (Tim) and me, I have found it important to make things as special as I can for everyone, especially during the holidays.  I wanted to share one of the easier changes I made to Thanksgiving Dinner that brought even more of that "homemade" feel to it.  My homemade cranberry sauce is something my daughters can share with their families way (WAY) down the road and I wanted to share it with you.


  • 2 oz rinsed cranberries (no damaged ones) 
  • ⅔ cup white sugar 
  • ⅓ cup light brown sugar
  • ⅔ cup orange juice
  • ⅓ cup water 


Combine both sugars, orange juice, and water in a medium-sized saucepan (medium heat).  Stir occasionally until the sugars dissolve, and bring to a boil.  

Add in the cranberries and then return to a boil.

Reduce the heat to a simmer and then continue to cook cranberries, stirring occasionally (usually about 10-15 minutes or until most of the berries have burst). Note: The longer you cook the cranberries, the thicker your sauce will be, but it will also thicken up after standing so don't overdue it.

Transfer the mixture to a bowl and cool for 20-30 minutes at room temperature.

Cover and then refrigerate for at least 2 hours before serving.